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Cauliflower &
Potato Curry

6 servings

Traditional Thai seasonings combine with Indian curry in this rich and delicious concoction.

  • 1 pound tiny red potatoes, (or yellow)
  • 1 medium cauliflower, broken into flowerets
  • 1 Tablespoon light sesame oil
  • 1 medium onion, coarsely chopped
  • 2 cloves minced garlic
  • 1 teaspoon curry powder
  • 2 medium carrots, thickly sliced
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/3 cup dried pitted prune, chopped
  • 1 cup frozen or fresh petite peas
  • 1 cup Lite Coconut Milk
  • 1/4 cup fresh chopped cilantro
  • 2 Tablespoons lime juice
  • 1/8 teaspoon cayenne pepper
  • 3 cups cooked rice, Basmati

Wash potatoes and cut in half lengthwise. Heat the oil over medium heat in a heavy, high-walled skillet or pot with a tight fitting lid.

Saute the onion and garlic with curry powder for about 2 minutes, then add the potatoes and carrots. Stir and saute 5 minutes. Add the cauliflower and salt and saute 5 minutes.

Add 1 cup water and the prunes, bring to a simmer, cover and cook 15 minutes, or until vegetables are tender but not soft. Add peas, coconut milk, cilantro, lime juice and cayenne. Stir and simmer for 3 minutes, then serve very hot.

Serve with basmati rice

 
Nutrition Facts
Amount Per Serving: Calories 328 - Calories from Fat 43
Percent Total Calories From: Fat 13%, Protein 8%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 156mg, Total Carbohydrate 64g, Dietary Fiber 2g, Protein 7g, Vitamin A 7151 units, Vitamin C 25 units, Calcium 0 units, Iron 3 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
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